Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite. Scientia Agricola, [S. l.], v. 78, n. 3, p. e20190211, 2021. DOI: 10.1590/1678-992X-2019-0211. Disponível em: https://revistas.usp.br/sa/article/view/183479.. Acesso em: 23 may. 2024.